A forager's dream, pine trees grow year-round across most of the UK, even in the depths of winter. Their needles are prized by the country's top chefs, who infuse their citrusy notes into creams and oils, blitz them into sugars and salts and impart their flavour into smoked meat. We dig into the ins and outs of cooking with pine.

MasterChef: The Professionals is back on our screens for a brand-new series. We fill you in on everything you need to know, from the chefs taking part to the judging line up.

MOTH’s range of the most delicious cocktails in a can is the ultimate way of conveniently indulging in a perfectly mixed concoction without needing to prepare it yourself.

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

A stew with a pastry lid, hand-held pasties and mash-topped bakes – where do you draw the line when it comes to what counts as a pie? We've taken a look at the age-old debate.

Smoked salmon and Buck's fizz to get the day going? A towering leftovers sarnie as festivities quieten down? Everyone has a cherished Christmas food ritual – our chefs share the seasonal moments that mean the most to them.

There is so much to explore in and around Glasgow – from phenomenal gelaterias to surprise tasting menus. Read on to learn more about Scotland's 'Dear Green Place', and some of our favourite places to eat and drink there.

From plant-based baking pioneers to up and coming stars, we've put the spotlight on just nine of the most influential pastry chefs and bakers in the UK.

It's fair to say Jack Bond learnt from the best, training under the likes of Marcus Wareing and at New York's Eleven Madison Park. He's now head chef at Ollie Bridgwater's Michelin-starred Source, based at Gilpin Hotel and Lake House in the Lake District.

When it comes to beautiful cooking, look no further than pastry. From intricate pie patterns to delicate desserts, it’s a true art form which needs more than a pinch of patience and precision. Lauren Fitchett chats to two of the UK's most skilful pastry chefs about the process behind creating picture perfect pies, tarts and more.

Mary Wilson, co-owner of Wilsons in Bristol, speaks to us about why she committed to farm-to-table dining, her strategies for facing climate change and why small farms matter.

In the madness of Christmas cookery, it can be easy to forget about the all-important wines that will accompany your food throughout the day. Fiona Sims provides some pairing suggestions for the big day.

Pies are as closely associated with Thanksgiving in the USA as turkey is with Christmas. But when did Thanksgiving pie mania begin? And why did savoury pies fall out of favour? Read on to find out.

Hand-held and eaten on the go, delved into around the dinner table or wrapped up for a picnic – when it comes to pies, the UK has all bases covered. We travel around the country for a taste of the weird and wonderful regional varieties.

This year saw the tenth addition of Jerez’s bi-annual sherry pairing competition and forum take place, with teams from across the world taking part. Find out who took home the big prizes at Copa Jerez 2023.

Although the name just means ‘Japanese cattle’, Wagyu has come to be synonymous with the highest quality and tenderest cuts of meat money can buy. However, not all beef from Japan is Wagyu – and increasingly, not all Wagyu is from Japan. Read on to find out what the term really means.

Read on to find out why kimjang, or the day when families get together to make kimchi, is so important in Korea, and how this celebration is being brought to the UK.

Famed for everything from Cumberland sausages to sticky toffee pudding, Cumbria has long had a pantry like nowhere else. And now home to the most Michelin-starred restaurants outside London, it's fast becoming the food capital of the north.

Maunika Gowardhan reminisces about her childhood Diwali celebrations, talks us through the vast range of traditional sweets and snacks served throughout the festival, and tells us how she celebrates here in the UK.

The lifestyle and habitat of the salmon we choose can completely elevate our recipes – particularly when it’s wild-caught. We sought to find out more.

One of just two chefs in history to have been awarded over twenty Michelin stars, Alain Ducasse is a true legend of the industry. Henry Coldstream chats to chef Ducasse ahead of the launch of his new memoir about overcoming challenges, his role as a mentor and what the future holds in terms of sustainable fine dining.

Get your spine and taste buds tingling with our collection of show-stopping recipes which are perfect for a Halloween dinner party to remember.

Jamie Smart cut his teeth at the likes of St John, Lyle’s, P Franco and during a year of stripped-back cooking in rural France. His first head chef role has come at Cadet, a neighbourhood, cave à manger-style bar and restaurant in Newington Green.

The number of different spice blends on offer can seem overwhelming. In this article, we highlight some of our favourite spice blends, and some great recipes to use them in.